Bean and Pea Dip GF SCD

I adore peas. Bursting with nutrition they are an excellent source of protein as well as being rich in dietary fibre, iron and Vitamin C. They are also a good source of Folic Acid and Vitamin B6 as well as lutein, an antioxidant carotenoid essential for eye health.

Vegetarian Paella GF

On Saturday we went to see our daughter, Hannah-Rei, perform at a local community festival in Leeds. Despite the sunshine, it was cold and windy and the breeze carried the aromas from the wonderful selection of ethnic foods on sale which we were unable to sample because of our gluten free diet.

Red Pepper and Carrot Soup GF SCD

We often make soup, not just because it's totally delicious and comforting but also because it's a fantastic way to make sure that we don't waste any of our vegetables. Soups are so quick and easy to make. Just chop and chuck the vegetables in a pan with a bit of stock and a few herbs and spices, cook for a about half an hour, blend and enjoy. This soup is one I made recently, I love its fiery, vibrant colour.

Red Pepper and Carrot Soup GF SCD

600g carrots
2 red bell peppers
1 onions
2 cloves garlic
700ml water or stock
1 tsp paprika
11/2 tsp dried thyme
2 tblsp fresh chopped parsley
extra virgin olive oil
salt and freshly ground black pepper
ground mace

• Heat a tablespoon of extra virgin olive oil in a deep heavy based pan. Chop the onions roughly. Tip into the pan and fry gently for about 5 to 10 minutes until translucent.
• Heat a tablespoon of extra virgin olive oil in a deep frying pan or wok. slice the peppers and tip into the pan. Fry on a medium to high heat for 5 minutes.
• Peel and slice the carrots and add to the onions with the garlic and paprika. 
• Continue to fry, stirring regularly for another 5 minutes. Add the dried thyme and tip in the peppers. Pour in the water or stock, add a large pinch of mace and season with sea salt and freshly ground black pepper.
• Cover and simmer gently for about 30 to 40 minutes or until the vegetables are soft. Chop the parsley and sprinkle into the soup.
• Blend until smooth, this recipe serves 4 people.

Paprika Roasted Celeriac and Carrots GF SCD

Celeriac is certainly an acquired taste but, because it contains very little starch, it is an ideal alternative to potatoes for people following the SCD. If you don't like celery you may like celeriac, if it is cooked properly. It's a bit of an ugly beast, beige/brown colour and quite knobbly but peeling it reveals a lovely white flesh. If you have never cooked celeriac before, here are a few tips:

Fresh Tomato Sauce GF SCD

We regularly eat food which requires a home-made tomato sauce. It's lovely poured over burgers or pasta and I've spread it on my home-made pizzas for years! 

Toffee Ice Cream GF SCD

I think one of the most difficult things about making ice-cream is remembering to put the bowl in the freezer the night before. Frozen yogurt can be just as delicious as regular ice cream and makes a lovely treat for followers of the Specific Carbohydrate Diet.

Pineapple Muffins GF SCD

Pineapple is one of my favourite fruits especially freshly chopped with bananas. It's packed full of Vitamin C as well as being a fantastic source of manganese which helps to support good bone health. It also contains the enzyme, bromelain which has anti-inflammatory properties and also aids digestion.